Shopska Salad (Bulgarian Cucumber Tomato Salad)

Steps

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1. 1
   Roast the red bell pepper over a high heat burner for about 5 minutes, or broil it in the oven at high temperature for 10 to 15 minutes until the skin is fully charred.
   ≈0:20
2. 2
   Let the roasted pepper cool, then gently rub off the charred skin, remove the seeds and core, and roughly chop.
   ≈1:59
3. 3
   Quarter the tomatoes, chop the English cucumber, mince the shallots or red onion, and finely chop the parsley.
   ≈1:09
4. 4
   Combine all the vegetables and roasted pepper in a bowl, season with kosher salt, add the red wine vinegar, and drizzle generously with extra virgin olive oil. Toss gently.
   ≈2:29
5. 5
   Shred the feta cheese over the top and sprinkle with the pitted Kalamata olives.
   ≈2:56